This fudgy cookie is crammed full of chocolate mints. I like to make an extra dozen or two to store in the freezer. Better than Thin Mints!
1 cup Semisweet Chocolate Chips
2 tablespoons Unsalted Butter
1 cup Flour
2 tablespoons unsweetened cocoa powder
1 tsp Baking Powder
1/4 tsp Salt
2/3 cup Sugar
2 lg Eggs
2 tbsp Water
1 tsp Vanilla
1 (4.67 oz.) pkg. Andes mints, cut into thirds
4 oz. Semisweet Chocolate, melted
Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a small heat-proof bowl, combine the chocolate chips and the butter. Heat over a pot of simmering water, stirring often, until chocolate and butter are melted and smooth. Alternatively, you can heat the chocolate and butter in the microwave for about 1 1/2 minutes, stirring every 30 seconds. Set chocolate aside to cool slightly.
In a medium sized bowl, sift together the flour, cocoa powder, baking powder, and salt. In a large bowl, whisk together the sugar, eggs, water and vanilla. Gradually add the dry ingredients, using a spatula to stir together gently. Fold in the cooled chocolate, and then stir in the Andes mints.
Chill the dough in the refrigerator for about 10 minutes, until it is slightly firm.Use a large cookie scoop to drop cookies about 2 inches apart onto the parchment lined baking sheet. The cookies should be about 1 to 1 1/2 inches in diameter. Bake cookies in batches, for about 13-15 minutes, until they are beginning to look dry and are cracking on the top. Remove from oven and allow to cool slightly before serving. Drizzle or glaze with melted chocolate, as desired.
